Description
This Tuscan-style poached sea bass is cooked in a rich, savory tomato sauce with white beans and fresh basil. It’s the perfect light yet hearty meal with Mediterranean flavors.
Ingredients
Scale
- 4 sea bass fillets
- 2 cups fresh tomatoes, halved or chopped
- 1 can (15 ounces) white beans, drained and rinsed
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 cup vegetable broth
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until fragrant, about 3 minutes.
- Add the chopped tomatoes to the skillet and cook for 5 minutes, until they start to break down.
- Pour in the vegetable broth and add the white beans. Stir to combine, and bring the mixture to a simmer.
- Place the sea bass fillets into the skillet, spooning some of the sauce over them. Cover the pan with a lid and simmer for 10–12 minutes, or until the fish is cooked through.
- Remove the pan from heat and garnish the poached sea bass with fresh basil. Serve warm with crusty bread for dipping.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- If you like a bit of spice, add red pepper flakes to the sauce.
- For a more robust flavor, try adding olives or capers to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg